It’s about to be a factory of sweets up in this joint. I’m making my list and checking it twice. And I’m getting excited.
These rugelach are most definitely adding to the excitement. Whenever I go to New York, I make sure I get my fill of rugelach. And for whatever reason, I pretty much only eat them when I’m in New York. Until this past weekend.
The original plan was to make a chocolate babka. But I was reviewing recipes and they all involved several hours from start to finish, as most yeast doughs do. This usually is not a deterrent for me, but my hours are precious these days and I just couldn’t commit to such a lengthy project.
And then this rugelach recipe winked at me. And I just knew. I love it when a new recipe works out perfectly, no mishaps, no funny business.
If you’ve never had rugelach, you’re in for a treat. They’re sort of a cookie-pastry hybrid; tender, flaky cream cheese dough, filled with preserves and nuts and cinnamon-sugar and rolled into little cresents. As they bake, the sugar mixture melts into the preserves, which become a little bit sticky and caramelized and the dough puffs around it. And since they’re not terribly sweet, they are dangerously easy to eat.
from Sarabeth’s Bakery: From My Hands to Yours by Sarabeth Levine
makes 36 cookies
16 tablespoons unsalted butter (2 sticks), room temperature, cut into 1/2-inch cubes
8 ounces cream cheese, softened, cut into 1/2-inch cubes
2 tablespoons sugar
1/2 teaspoon vanilla extract
1/8 teaspoon fine sea salt
2-1/4 cups unbleached all-purpose flour
1/2 cup raspberry or apricot preserves, or a mixture of the two
1/4 cup (1 ounce) finely chopped walnuts
1 tablespoon granulated sugar
1 tablespoon light brown sugar
1/2 teaspoon Dutch-processed cocoa powder
1/2 teaspoon ground cinnamon
confectioner’s sugar, for dusting
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and cream cheese on medium-high speed until evenly combined, stopping the mixer once or twice to scrape down the sides and bottom of the bowl, about 2 minutes. Beat in 2 tablespoons of sugar, vanilla, and salt. Reduce the speed to low. Add 1-1/4 cups of the flour and mix just until incorporated, then repeat with the remaining 1 cup of flour. Do not overmix.
Turn out the dough onto a lightly floured work surface. Flour your hands and gently knead to be sure that the ingredients are evenly distributed, about 10 seconds. Divide the dough into thirds. Shape each portion into a 1-inch thick disk and wrap each in plastic wrap. Refrigerate until chilled and firm, about 2 hours.
To make the filling, combine the walnuts, 1 tablespoon granulated sugar, brown sugar, cocoa, and cinnamon in a small bowl; set aside.
Position the racks in the center and top third of the oven and preheat to 350°F. Line two half-sheet pans with parchment paper.
Working with one disk of dough at a time, unwrap and place on a lightly floured work surface. Sprinkle the top of the dough with flour, and roll out into a 13-inch-diameter circle. Using a small offset metal spatula, spread with about 2 tablespoons of the preserves, leaving a 2-inch diameter space in the center of the dough, and a 1-inch border around the edge. Sprinkle the jam with about 2 tablespoons of the sugar mixture. Using a sharp pizza wheel or large knife, cut the dough into quarters, then cut each quarter into 3 wedges, to give a total of 12 wedges. One at a time, starting at the wide end, fold the corners in about 1/4-inch and then roll up. Do not roll the rugelach too tightly or the filling will ooze out. Wipe your fingers clean after rolling each rugelach to avoid getting jam on the outside of the cookies. Place each rugelach on the pans about 1-inch apart, with the point of each facing down. Curve the ends of the rugelach slightly toward the center to make a crescent. Repeat this process with the other two disks of dough.
Bake until lightly browned, about 30 minutes. Cool completely on the pans. The cookies can be stored in an airtight container for up to 5 days. Just before serving, sift with confectioners’ sugar.